Bhajiya is nothing but a form of aloo pyaz pakoda. It’s a very popular snack available in the Maharashtrian belt in India. Unlike to usual, soft aloo pyaz pakoda, it is extremely crisp in texture. It tastes amazing with a hot cup of tea especially if its raining. It’s a perfect monsoon snack. Let’s see how we make it.
20 minutes
20 minutes
2 people
• 3 potatoes
• 3 onion
• 150 gms besan
• ½ TBSP Red Chilli Powder
• ½ TBSP Coriander Powder
• ½ TBSP Amchoor Powder
• ½ TBSP Chaat Masala
• Salt as per taste
• Oil for Frying
Step 1: Take the besan in a bowl. Add all the spices.
Step 2: Now add water to the besan and spices mix and mix well. The mixing has to be done very properly to ensure there are no lumps. You can also use a blender or whisker for a quick mix. Keep it aside.
Step 3: Wash and peel the potato skin. Now cut it into extremely thin slices. Dip in water and keep aside for 5 minutes.
Step 4: Now take the onion and slice it into very thin slices. Using your hands, separate each strand of the onion slices.
Step 5: Now add both the onion and potatoes to the besan mix.
Step 6: Heat oil in a pan and add slowly add a portion of the mixture to the oil. Let it cook until brown.
Step 7: Strain out the excess oil from the pakodas and sprinkle chaat masala from the top.
